Wednesday, June 6, 2007

Gluten-free Mom Love

Last weekend my mama pampered us with a wheat-free, meat-free feast; salad, two kinds of quiche, ice cream, eggplant parmesan and other goodies. I have no picture of the broccoli and zucchini quiches, because even though she loaded us down with a food hamper to go, they did not survive the night with Dan. Here's my mom's recipe for a:

Rice Crust Quiche

1) Rice crust---prepare rice in your cooker. Let cool then add a beaten egg. Butter a pie plate and press rice mixture into it for the crust. Bake for 10 minutes and remove from oven and let cool.

2) Now steam some veggies or saute them in butter ie..sliced zucchini and onions or broccoli with crushed garlic in olive oil. Set aside.

3) Make a cheese sauce by blending some butter, gluten-free flour, milk and cheese (I used Cheddar, Romano, and Mozzarella) and cook slowly until nice and creamy. Let cool and then add a beaten egg. If it seems lumpy like the gluten flour has a tendency to do, then you have to strain it to get it nice and creamy.

4) Place the veggies into the rice crust, add the cheese sauce and bake at 350 degrees for 45 minutes. That's it. enjoy!

x0x0x0x0x0x0x0x0x0x0x0x0x0xLove from Momx0x0x0x0x0x0x0x0x0x0x0x0x0


Lin said...

Good morning from Oregon....What temp do you bake the rice crust for the "Rice Crust Quiche"? It said to bake for 10 minutes, but for how long? Many thanks!

Rachel said...

1o minutes at 35o degrees F according to Mom. Yum!